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Leek & Chive Champ
Chrystal Mahan YUMeating.com
Adapted from Irish Pub Foods published by Best Recipes: PIL Cookbooks
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Ingredients
4-5
medium russet potatoes
peeled and diced
6
tbsp
butter
divided
2
large leeks
trim off the really dark tops. We want the light green and white parts only. Sliced.
1/2
cup
milk
1/4
cup
chopped fresh chives
we use green onions, about 3 stalks
1
tsp
salt
1
tsp
black pepper
3/4
cup
prepared French fried onions
Instructions
In a medium stock pot or dutch oven add a tbs of butter and the leeks.
Cook until tender, about 3-4 minutes.
Put on a plate or in a bowl and set aside.
Using the same pot add the potatoes.
Cover with cold water until the water is about 2 inches above the potatoes.
Bring to a boil.
Reduce heat and continue cooking for another 15 minutes or until potatoes are tender.
Drain and return to pan.
Use a masher to mash the potatoes or a hand mixer if you prefer.
Add milk, 2 tbs butter, chives (or green onions) and leeks. Use a wooden spoon or plastic spatula to mix. Folding ingredients into each other.
Divide champ into bowls or serve on plate.
Use a spoon to make a dip in the middle. Divide remaining butter so it will melt into a pool in the center of the potatoes.
Salt and pepper to taste.
Sprinkle the French fried onions on top.